Have you ever made them with boiled chicken breast? I really want that recipe?
Never made them with boiled chicken breast cos that would probably fall apart and over cook and be dry.
I always make chicken nuggets with ground chicken (keema). Sometimes a mix of chicken breast and thighs, but mostly breast cos it cooks quicker and stays juicy, yet firm. Chicken thigh keema stays verrrrry soft and is better suited for like koftas etc.
My recipe;
1 lb chicken breast keema
1 tsp fresh ground b.p
Salt
Squirt of sriracha and mustard OR soy sauce
1 egg
Make nuggetish shapes with this keema, if u feel like it's too wet, add 1/2 Tbsp of flour. Once u've made the shapes, put it in the freezer for 10 mins to firm it up. Then dredge in seasoned flour, egg and seasoned bread crumbs. For nuggets, i use regular finer breadcrumbs rather than panko, but that's ur choice. Once u've made all the nuggets and breaded them, deep fry until golden brown.
whats your recipe of Nuggets?
once I read a recipe in which you are supposed to blend boiled chicken breast with egg and cream and God knows what else... I should have saved that recipe.
Re: whats your recipe of Nuggets?
Mine turn out to be really good, but no boiling. First marinate fr 15 minutes 1 lb boneless chicken cut into strips. The marinate consists of 2 beaten eggs, black pepper i tsp (ground), salt 0t taste, half tsp red pepper, 2 tablespoons corn flour, 1 and a half table spoons soy sauce, red pepper 1/2 tsp, pinch of mustard powder, 1/8 cup vinegar. deep fry after covering each strip with flour or bread crumbs.
Re: whats your recipe of Nuggets?
Mine turn out to be really good, but no boiling. First marinate fr 15 minutes 1 lb boneless chicken cut into strips. The marinate consists of 2 beaten eggs, black pepper i tsp (ground), salt 0t taste, half tsp red pepper, 2 tablespoons corn flour, 1 and a half table spoons soy sauce, red pepper 1/2 tsp, pinch of mustard powder, 1/8 cup vinegar. deep fry after covering each strip with flour or bread crumbs.
I do pretty much the same thing.